Valentines: Super Food Icing
There’s something about desserts and the tail end of winter, coupled with this holiday! It gives me all the temptations, and you know how I feel about cravings and temptations: don’t deprive! My solution? Do your temptations one better and utilize foods with super powers! These super food powders made from whole foods are usually in my cupboard for just this purpose. This icing is:
100% whole food based
Easy to make
Won’t cause blood sugar spikes
And full of antioxidants!
Just a quick note:
This is the only coconut milk I trust for whipping coconut, something this recipe depends on. It’s Thai Kitchen - full fat coconut milk. I love some other brands for soups or other recipes, but this is the only brand that is consistently smooth and creamy, and that separates cream from water that I’ve come across. It’s perfect after it’s sat in the fridge for 12-24 hours. I always save the extra coconut water for juices, smoothies or just to drink on its own! The water is so rich in electrolytes, it’s perfect for post work outs or hikes.
For these photographs, I paired the icing with “sugar” cookies that I made without sugar! But you can also dip fruit in it, top your cupcakes, breakfast pancakes, the list is endless for the applications of this recipe. It’s also really fun to get creative with food! Not to mention how kid approved the bright colours are!
Super Food Icing
Use this simple, versatile recipe for all your icing needs! Slather onto sugar cookies, fruit, pancakes, cupcakes etc! It’s healthy, it’s loaded with flavour, good fats, and of course super food power!
Prep time: 5 minutes (plus 24 hours prior to chill coconut milk)
Makes: About 1 cup of icing
2 cans of full fat coconut milk, chilled for 12-24 hours prior
1 tsp vanilla extract
1 scoop of Elderberry Crystals
1 tsp of Red Beet Crystals
3 tbsp hot water, set aside
Optional Sweeteners: 1 tbsp organic icing sugar, 1 tbsp pure maple syrup, 1 tbsp Flora Manuka Honey, 1 tbsp date syrup*
Try to stick to liquid or very fine sweeteners if you choose to add any. I tried this recipe with a granular monk fruit sweetener and didn’t achieve the same creaminess as when I used maple syrup. As always, try to find good quality sweeteners with naturally occurring nutrients such as date syrup or maple syrup, however a little sugar in moderation is usually fine in any diet.
Icing will harden in the fridge when chilled.
To prepare, chill three glass bowls—one larger, two smaller—for about 15 minutes. (I stuck mine outside because Canada is that cold in February!)
Open the coconut milk cans and scoop out the hard coconut cream that will lie on top into the largest bowl. Set aside the water at the bottom. This can be used for other purposes.
Add vanilla and optional sweetener, and use a hand mixer on high to beat the coconut cream. Beat until very creamy, with large peaks forming.
Separate hot water equally into two small dishes, and add Beet Crystals to one, and Elderberry to the other. Whisk until all particles have disappeared. Set aside.
Scoop some icing into the two smaller bowls, keeping much of the icing in the largest one. The icing in the large bowl will remain white, while the other two bowls will be dyed with the Super Foods.
Slowly add a spoonful of Elderberry water to one of the bowls and whisk until well combined. You can add more to adjust the colour or leave it as is. Do the same thing with the Beet Crystal water.
To achieve a marbled effect, add some white icing to a coloured bowl and use a fork or a toothpick to swirl it around. Dip a cookie into the marbled icing and spin before raising it out of the bowl. Use a spatula to swirl until smooth.